Once you’ve discarded old spices and dealt with duplicates, the next step is to find containers and a labeling system that works for you and your space.
Organizing spices can cause people a lot of grief. If you have a collection of spices that’s been building for several years, it’s probably because you’re trying to avoid the pain of a one-two punch of being wasteful with money and food. We can get stuck convincing ourselves “it’s still good” because there’s still a faint smell. (You just have to get your nose deeper in the jar. So deep that everyone watching turns away in disbelief not wanting to think about the contents of your nose potentially being in the contents of the dinner they’re expect to eat.) The spices kinda smell like they should, they’re a few bucks a pop, and no one likes to throw away food that seems, you know, good. So back into the cupboard the duplicate and triplicate spices go, and you try to ignore the fact that with the four thymes of various eras and containers (metal, glass, cardboard, and plastic!) this is not the spice drawer, this is your personal spice museum.